Chocolate Muffins with Beetroot | Extra Juicy

Preheat the oven to 180 °C top/bottom heat (or 160 °C convection). Line a muffin tin with paper liners. Place a small heat-resistant bowl of water on the bottom of the oven to create steam – this makes the muffins extra juicy.

Finely purée the pre-cooked beetroots together with the eggs and vegetable oil in a blender. Then add the granulated sugar and kefir and mix everything thoroughly.

Sift the flour and baking cocoa into a large bowl. Add salt, baking soda, and baking powder and mix briefly.